Shoofly Pie Recipe: A Sweet Slice of History

Have you ever taken a bite of something so rich, sweet, and unique that it instantly transports you to another time and place? Shoofly pie is that kind of dessert. This traditional Pennsylvania Dutch treat has been a staple of American kitchens for generations, known for its irresistible molasses filling and crumbly topping. Whether you’ve grown up eating it or you’re discovering it for the first time, baking a shoofly pie is like taking a delicious step back in time.

In this article, you’ll learn how to make an authentic shoofly pie from scratch, including tips, variations, and answers to common questions. It’s a recipe filled with nostalgia, love, and a whole lot of flavor.

What Makes Shoofly Pie Special?

Shoofly pie is a dessert with humble origins. It was created by Pennsylvania Dutch settlers who used inexpensive pantry staples like flour, molasses, and sugar to create a sweet, satisfying pie. The name “shoofly” is believed to come from the necessity of shooing flies away from the sticky molasses filling as it cooled.

This pie is distinct for its contrast of textures—a gooey molasses base and a crisp, crumbly topping. Every slice is the perfect combination of sweetness and spice, making it an enduring favorite.

Ingredients You’ll Need

Here’s a complete breakdown of the ingredients you’ll need, organized into three sections:

Step-by-Step Instructions for Making Shoofly Pie

1. Make the Pie Crust

Process the Dough

• In a food processor, combine flour, salt, and sugar. Add the cold, cubed butter and pulse until the mixture becomes pebbly.
• Slowly add 3–4 tablespoons of water, one tablespoon at a time, until the dough comes together.

Chill the Dough

• Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

Roll and Shape the Crust

• On a floured surface, roll the dough into a 12-inch circle.
• Transfer the dough to a pie pan, gently pressing it into the edges. Trim any excess dough and crimp the edges for a decorative touch.
• Chill the prepared crust in the refrigerator for 30 minutes.

2. Prepare the Crumb Topping

• In a medium bowl, whisk together the flour, brown sugar, cinnamon, nutmeg, and salt.
• Add the cold, cubed butter and use your fingers or a pastry cutter to work it into the dry ingredients until the mixture is crumbly. Set aside.

3. Make the Filling

• In a bowl, combine molasses, hot water, and baking soda. Mix until smooth.
• Stir in 1/3 of the prepared crumb topping to slightly thicken the filling.

4. Assemble the Pie

• Preheat your oven to 450°F (232°C).
• Pour the molasses filling into the prepared pie crust.
• Evenly sprinkle the remaining crumb topping over the filling, ensuring full coverage.

5. Bake the Pie

High Heat First

• Bake the pie at 450°F for 15 minutes. This helps the crust set and the filling begin to caramelize.

Lower the Heat

• Reduce the oven temperature to 350°F (175°C) and continue baking for 25 more minutes. The pie is done when the filling is set but slightly jiggly in the center.

6. Cool and Serve

• Allow the pie to cool completely before slicing. This helps the filling set further and makes cutting easier.
• Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Nutritional Information

Here’s an approximate breakdown of the nutrition per slice (based on 8 slices):

Tips for Success

• Chill the dough and crust: Keeping everything cold prevents the butter from melting prematurely, ensuring a flaky crust.
• Don’t overmix the crumbs: You want the crumb topping to remain coarse for that signature texture.
• Use quality molasses: Blackstrap molasses is bold and rich, but regular molasses works well if you prefer a milder flavor.
• Bake on the center rack: This ensures even baking and prevents the crust from burning.

Creative Variations

1. Wet-Bottom Shoofly Pie

If you prefer a gooier filling, reduce the amount of crumb topping stirred into the molasses mixture. This creates the classic “wet-bottom” texture.

2. Add Nuts

Sprinkle chopped pecans or walnuts over the crumb topping for added crunch and flavor.

3. Ginger-Spiced Shoofly Pie

Add 1/2 teaspoon of ground ginger to the crumb topping for a spicy twist.

4. Vegan Shoofly Pie

Use plant-based butter for the crust and topping, and replace the molasses with a vegan-friendly option.

Frequently Asked Questions (FAQs)

1. What does shoofly pie taste like?

Shoofly pie has a sweet, rich flavor with notes of caramel and spice, thanks to the molasses and crumb topping.

2. Can I make shoofly pie ahead of time?

Yes! Shoofly pie tastes even better the next day. Store it covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.

3. Can I freeze shoofly pie?

Absolutely. Let the pie cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months and thaw at room temperature before serving.

4. Why is it called shoofly pie?

The name comes from the need to “shoo flies” away from the sticky molasses filling while it cools.

5. Is shoofly pie similar to pecan pie?

While both are sweet pies with rich fillings, shoofly pie uses molasses instead of corn syrup and doesn’t include nuts (unless added as a variation).

6. Can I use premade pie crust?

Yes! If you’re short on time, a store-bought pie crust works well.

Closing Thoughts: Bring Tradition to Your Table

Making a shoofly pie isn’t just about baking a dessert—it’s about preserving a piece of history and sharing it with those you love. From its humble beginnings to its place as a cherished classic, this pie is more than just a recipe; it’s a story.

Ready to give it a try? Gather your ingredients, roll up your sleeves, and bake a shoofly pie that’s sure to impress your family and friends.

Shoofly Pie Recipe: A Sweet Slice of History

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Emma
• Total Time: 2 hours 35 minutes
• Yield: 8 slices

Print Recipe

Pin Recipe

Description

Shoofly pie is a rich, sweet dessert with a gooey molasses filling and a crisp, crumbly topping. A beloved Pennsylvania Dutch classic, this pie combines humble ingredients to create a nostalgic treat perfect for any occasion.

---

Ingredients

For the Pie Crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 1/2 teaspoon white sugar
• 1/2 cup cold unsalted butter, cubed
• 3–4 tablespoons cold water

For the Crumb Topping:

• 1 1/2 cups all-purpose flour
• 1/2 cup packed dark brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 1/2 cup cold unsalted butter, cubed

For the Filling:

• 3/4 cup molasses
• 3/4 cup hot water
• 1/2 teaspoon baking soda

Cook Mode Prevent your screen from going dark

---

Instructions

1. Make the Pie Crust
   • Combine the flour, salt, and sugar in a food processor. Add cold butter and pulse until the mixture resembles coarse crumbs.
   • Gradually add cold water, one tablespoon at a time, until the dough comes together.
   • Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
   • Roll out the chilled dough on a floured surface into a 12-inch circle. Transfer to a pie pan, trim excess dough, and crimp the edges. Refrigerate for 30 minutes.
2. Prepare the Crumb Topping
   • Mix flour, brown sugar, cinnamon, nutmeg, and salt in a medium bowl.
   • Add cold butter and use your fingers or a pastry cutter to combine until the mixture is crumbly. Set aside.
3. Make the Filling
   • In a bowl, mix molasses, hot water, and baking soda until smooth.
   • Stir in one-third of the prepared crumb topping to slightly thicken the filling.
4. Assemble the Pie
   • Preheat the oven to 450°F (232°C).
   • Pour the molasses filling into the prepared pie crust.
   • Evenly sprinkle the remaining crumb topping over the filling.
5. Bake the Pie
   • Bake at 450°F for 15 minutes to set the crust.
   • Reduce the oven temperature to 350°F (175°C) and bake for an additional 25 minutes, or until the filling is set but slightly jiggly in the center.
6. Cool and Serve
   • Let the pie cool completely to allow the filling to firm up.
   • Serve with whipped cream or vanilla ice cream for an indulgent touch.

Notes

• For a “wet-bottom” shoofly pie, stir less crumb topping into the filling.
• Use high-quality molasses for a rich, authentic flavor.
• Ensure all ingredients for the crust are cold to achieve a flaky texture.

• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Pennsylvania Dutch